Dinner

Cornmeal Lasagna is for Dinner.

Cornmeal Lasagna takes 2 minutes to prepare.

Cornmeal Lasagna takes 60 minutes to cook.

Cornmeal Lasagna makes 4 servings.

The ingredients for Cornmeal Lasagna are:

4 c. water
1 c. cornmeal
1 c. kidney beans
1 1/4 c. pasta sauce (I used chunky garden vegetable)
1/2 c. 2% cheddar cheese
2 T. Parmesan cheese

Here is how you make Cornmeal Lasagna:

Preheat oven to 350 degrees. Bring 3 cups of water to a boil in a medium saucepan. Stir cornmeal into remaining 1 cup of water with a whisk in a small bowl. Add to boiling water, stirring constantly until it starts to boil again. Reduce heat to low, simmer for about 20 minutes, or until very thick.In a 1-qt baking dish (I used a tart pan) coated with cooking spray, pour half the cornmeal mixture. Spread 1/4 c. pasta sauce over cornmeal, then beans and cheddar cheese. Top with the remaining cornmeal mixture, and sprinkle with Parmesan cheese. Bake for about 40 minutes, or until golden brown. While cornmeal lasagna is baking, heat remaining 1 c. of pasta sauce. Pour evenly over each serving.Serving Size:?Makes 4 servings

The nutritional information for Cornmeal Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 266.2

• Total Fat: 6.6 g
• Cholesterol: 12.0 mg
• Sodium: 715.5 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 7.6 g
• Protein: 11.6 g

The dietary needs meet for Cornmeal Lasagna is Gluten Free